Grilled Lime Chicken

 

1

whole chicken (3 to 3 1/2 lb)

1

teaspoon salt

1

teaspoon ground cumin

1/2

teaspoon pepper

1

teaspoon garlic powder

1/4

cup frozen limeade concentrate (from 12-oz can), thawed

• 1 Heat gas or charcoal grill. Remove backbone from chicken; discard. Firmly press whole chicken to flatten. Cut two 1/2-inch slits through each breast about 1 inch from tip; tuck legs into slits. Fold each wing back behind the neck area.
• 2 In small bowl, mix salt, cumin, pepper, and garlic powder. Rub mixture all over outside of chicken. Place chicken in 13x9-inch disposable foil pan, breast side up. Place pan of chicken on grill over medium-low heat. Cover grill; cook chicken 20 minutes. Turn chicken over; insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Cook 10 to 15 minutes longer, brushing with limeade last 5 minutes of cook time, until thermometer reads 180°F and legs move easily when lifted or twisted.
• 3 Remove chicken from grill; cover with foil. Let stand 10 to 15 minutes before serving.